Empowerment for Everyone

Looking for something?

Search for:

The content of this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis or treatment. This website does not provide medical advice, diagnosis or treatment. Always seek the advice of your physician with any questions you may have about a medical condition.

Mini-musings on Twitter

On Instagram..

Margaretha Montagu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. She is also an affiliate for other links which you may click on throughout this site.

No part of this website, EquineGuidedGrowth.com, may be reproduced. Unauthorised use and/or duplication of this material (text and images) without express and written permission from this website and blog’s author and/or owner is strictly prohibited. Every effort is made to ensure that the information contained within this website is accurate and up to date. All rates and information published on this site are subject to change without notice.

Mousse au Chocolat Noir in Minutes

Standard

Our region has many famous and favourite desserts, like the Croustade aux Pommes et à L’Armagnac, a fruit tart that is not difficult to make but does take a fair amount of time. I prefer something quick and easy that can preferably be prepared beforehand. Mouse au Chocolat is one of my favourites. I use chocolat noir, usually the Cote d’Or variety and I flavour it with mint leaves from the herb garden.

Ask ten French people how to make mousse au chocolat, and you will end up with ten different recipes. En plus, everybody has their own ideas when it comes to adding flavourings and toppings, but the main ingredients in a chocolate mousse always include chocolate, eggs and sugar. Some recipes also require cream, butter and your choice from a variety of flavourings.

As with any recipe that includes chocolate, the secret is using only the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is remarkable in its simplicity.

Place the chocolate, butter and coffee in a glass heat-resistant bowl over a pan of boiling water. The bowl should not touch the water. Stir slowly until all the butter and the chocolate has melted. Remove the bowl from the stove and set it aside to cool.

Place the eggs and the sugar into a large bowl and beat with an electric beater for 3-5 minutes until mixture is pale, thick, lemon-yellow and twice the volume. Carefully fold in the cocoa powder. Add the cooled but still liquid chocolate. Mix well.

Whip cream until thick but do not overdo it. Carefully fold the cream into the chocolate mixture, keeping the mixture as light as possible. Divide mixture into 6 portions. Refrigerate for at least 6 hours. (The mousse can be refrigerated for up to a day.)